Raw materials: 300 grams of pork fat and lean meat, 50 grams of cabbage, 60 grams of soy sauce, 750 grams of clear soup, 50 grams of wet starch, 3 onions, 50 grams of pepper oil 10, 50 grams of Shuifa Yulan tablets, 2 grams of refined salt 12, Shaoxing wine 10, and egg whites.

System:

1. Preparation: Cut the fat and thin pork into 4 mm square dices; Peel Tilia amurensis, cut into 3 mm square dices with Flos Magnoliae, and blanch with boiling water; Split the green onion and cut it into 6 cm sections. Add diced meat, diced radish, Flos Magnoliae slices, minced onion and ginger, 15g soy sauce, 5g refined salt and 5g Shaoxing wine into the bowl, stir well, and make 4 large balls by hand; Put 35 grams of egg white, salt and wet starch in another bowl and mix them into an egg paste for later use.

2. Cooking: Put the frying spoon on medium heat, add white oil and heat it to 50% heat. Dip the balls in the egg paste one by one and add oil. When they are fried to 80%, take them out with a colander. Enlarge the bottom of the casserole with onion, put the meatballs on it, add clear soup, soy sauce and ginger slices, boil over medium heat, skim the floating foam, simmer until the soup is half full, take out the onion and ginger, and take out the meatballs and put them in the soup plate. Boil the original soup of stewed meatballs in a spoon, thicken it with wet starch, add Shaoxing wine and pepper oil, stir well and pour it on the meatballs.